Meat paste and method of making the same



Patented Jan. 8, 1929.

RICHARD w. DYER, on nnwrrnnn, new annsny.

No Drawing.

My invention relates to the manufacture of a pate or meat paste fromdomestic fowl such as pigeons and chlckens, ducks, turkeys,

geese and guinea fowl. The bones of fowl consist largely of gelatinousmaterial or gristle fillin the interstices of a skeleton of phosphate 0f lime which skeleton or framework of the bones is so friable when thegelatinous material has been dissolved out or reduced to a paste likeconsistency by proper cooking that it is readily broken up into fineparticles and I have discovered that by cooking such birds underconditions which will dissolve out of their bones the gelatinous l5material thereof or reduce it to a paste like consistency and grindingtogether the cooked flesh, the marrow and the softened bones, a pate ormeat paste is produced of a highly desirable texture, flavor andnutritive valueand my invention consists in the meat paste so made andin the process of making it.

The cooking should be under conditions which Will not so dry the fleshof the birds as to remove the solvent liquids which, under properconditions, dissolve out the gelatinous constituents of the bones, andalso for the best results under conditions which will form rich meatjuices tobe mixed with the flesh and bone material to form a rich pate.In practice, I cook a large number of birds together in a steam jacketedclosed kettle, adding at the beginning a small quantity of water toprevent the birds from sticking to the walls of the kettle, and raisingthe temperature to about 260 F. at which temperature I find that thebone structure is so far freed of its gelatinous constituents afterabout tWo to three hours cooking that the residue will mix freely withthe flesh and juices into a smooth paste. At lower temperatures thecooking operation must be prolonged.

The birds may be ground into a fine state of comminution either beforeor after cooking but it will be understood that after cooking it isnecessary that the flesh, bone framework, meat juices and marrow must beso thoroughly mixed together as to form a homogeneous paste and this isbest effected by a grinding operation after cooking, followed by anenergetic mixing in a mixing machine, during which operation Iincorporate any desired seasoning, though this can Application filedDecember 5, 1927. Serial No. 237,986. g

be done, if desired, at an earlier stage of the process. The paste oncompletion is packed in hermetically sealed containers with the usualsterilizing precaution.

It will be understood that for the best results the birds should becooked under con ditions which will keep them saturated with the meatjuices andunder conditions which will preserve all the juices includingthe dissolved gelatin from the bone structure and these juices should beground up with the cooked flesh and softened bonesand marrow to form mymeat paste. The bone structure of fowls is such that my process can beapplied to and my new product obtained from fowls of all ages. Inpractice I have chiefly used young fowl which I find are suitable for myuse at about the age at which they are first generally consideredeatable.

With such young fowl the bone structure is highly gelatinous and thephosphate of lime constituent is very easily comminuted after may, ifdesired, be separated fro-m the I fowls under conditions which willdissolve and soften the gelatinous constituents of the bones and leavethe phosphate of lime bone framework in a friable condition, comminutingthe flesh and bones byv grinding and intermixing the ground flesh,softened bones and marrow to the form of a homogeneous paste.

2. The method of claim 1, in which the cooking of the fowl is carried onin a closed receptacle at temperatures above 212 F.

3. The method of manufacturing a food paste which consists in cookingdomestic fowls under conditions which will dissolve and soften thegelatinous constituents of the bones and leave the phosphate of limebone framework in a friable condition, comminuting the flesh and bonesby grinding and intermixing the ground flesh and softened bones togetherWith the cooked meat juices and marrow to the form of a homogeneouspaste.-

4. A food paste consisting of the cooked 5 and comminuted flesh, thesoftened and comminuted bones and the marrow of domestic fowlsintermixed and incorporated with each other into a homogeneous paste.

5. A food paste consisting of the cooked and comminuted flesh, thesoftened and comminuted bones and the cooked meat juices and the marrowof domestic fowls intermixed and incorporated With each other into ahomogeneous paste.

RICHARD WV. DYER.

